Cottage Cheese Pie Recipes

AMISH CUSTARD COTTAGE CHEESE PIE

Steps:

• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
• In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
• Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks, then refrigerate. Flavor improves if served a day after baking.

COTTAGE CHEESE PIE

Steps:

• Preheat oven to 425º F.
• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Combine all ingredients except egg whites; mix well.
• Beat egg whites until firm.
• Fold into batter until smooth.
• Pour into pie crusts.
• Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks.
• Refrigerate.
• Flavor improves if served a day after baking.

CREAMED COTTAGE CHEESE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Separate the eggs.
• Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well.
• Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture.
• Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.

COTTAGE CHEESE PIE

Steps:

• For the dough: dissolve 1 teaspoon salt in water and mix it with flour and vinegar.
• Knead for 10-15 minutes to get a soft dough.
• Divide the dough into at least 5 little balls and roll each into 10-15 cm circle.
• Melt the fat and mix it with oil in a pot. Do not heat it too much over room temperature!
• Put the 5 rolled dough circles into the pot containing fat and oil mix and let it rest for about 10 minutes.
• Meanwhile mix the ingredients for the fill: cottage cheese, salt, sour cream.
• I suggest you use a plastic tablecloth to protect the table from fat and to have a nice even surface for stretching the dough.
• Take one of the dough circles from the fat and put it on the table. Press on it with your hands to spread it as much as you can and then begin stretching it by lifting the edges and carefully pulling towards yourself. Stretch it from all sides as much as you can. Don't worry if a few holes start appearing.
• Scatter some of the fill on the thinly stretched dough.
• Fold the dough a few times to close the fill inside and set it aside.
• Repeat the same with other 3 dough circles but leave at least one aside.
• When you have at least 4 stretched, filled and folded portions, stretch the last one, put a little less fill on it than before, then put the previous 4 portions in the center of it, put some fill on them and fold the edges over them.
• Very carefully transfer this gentle mass into a baking pan and bake at 200°C for 50 minutes until it gets a dark golden colour.
• It is advisable to turn it over after 25 minutes of baking so the juices inside spread more evenly.

COTTAGE CHEESE PIE

Steps:

• Preheat oven to 400°F.
• Press the cheese through a sieve 2 times.
• Add the butter, sugar, salt, flour, lemon rind, unbeaten egg yolks, chopped raisins, nuts and milk.
• Stir well.
• Beat the egg whites until stiff.
• Fold into cheese mixture.
• Bake for 30 minutes or until browned and firm.